I’ve been waiting a long time to share this recipe with you – one month and three days shy of an entire year, to be exact.
I’m a very impatient person – it’s felt like an e-t-e-r-n-i-t-y.
I think it’s worth it, though, and not just because I’m excited about these grain-based meatballs. You see, my dear friend Kathy just also happens to be a fantastic cookbook author – and she lets me test and develop recipes for her – and this particular recipe is on page 17 of her latest book, Vegan Slow Cooking – For Two – or Just For You.
Did I mention this is her third book? You should visit her site to see what she’s been up to, and to check out the other recipes being shared on this tour. Psst – I’m also giving away a copy of this book! Details in the recipe notes…
Back to these meatballs. They are vegan, gluten free, made out of wholesome pantry staples, and free of any binders. They come together in less than 10 minutes, bake in 20, and work just as well as links. I prefer meatballs, though, so that’s what I’m sharing with you today.
leftovers, for a repeat meal in 24 hours // the only reason I saved any was to show you how well they hold up // we always gobble these up in one night
Grain-based Italian meatballs
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These don’t have any binders – no ground flax or chia, no psyllium husk, no xanthan or guar gum. Why? Because when I create something new, I always start as simply as possible, and then go from there. I have no idea how they would do if fried, because I don’t like to fry things. I have no idea how they freeze, because I don’t like to freeze this sort of thing. But they’re damned good straight out of the oven. Want to win a copy of this book? Leave me a comment between now and midnight on Sunday, 29 September 2013, and a winner will be randomly selected. Fair Winds Press is letting me give away a print or digital copy, winner’s choice.
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1/2 cup cooked brown lentils, drained
2 teaspoons tomato paste
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano or marjoram
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup cold, cooked long grain brown rice
1/2 cup cold, cooked quinoa
3/4 cup almond meal (not flour)
1/4 cup nutritional yeast flakes
Preheat oven to 350 F / 180 C and place a rack in the center position. Line a baking tray with parchment paper or oil lightly.
In a food processor, puree the first nine ingredients (lentils through black pepper) into a paste. Transfer to a large mixing bowl and set aside.
In the same food processor (no need to wash between steps), combine the grains, almond meal and nutritional yeast. Pulse until coarsely ground but not pureed.
Add the rice mixture to the lentil mixture and stir until everything is completely incorporated. It will have the texture of veggie loaf. Wet your hands and shape into links or meatballs. Space evenly on the try at least 1 inch apart.
If making links: Bake for 10 minutes, flip over, and bake for an additional 10 minutes. Turn the oven off, leave the tray inside for 10 more minutes, and then remove the tray and allow to cool at room temperature to firm up.
If making meatballs: Bake for 10 minutes, flip over, bake for an additional 10 minutes. Remove the tray and allow to cool at room temperature to firm up.
Links are great for slicing into coins and reheat nicely in a dry or lightly oiled skillet. They can be layered in a dish a few minutes before serving, but won’t hold up if baked in something like a lasagne. If I’m making a baked pasta dish, I like to nestle them in the top just before the final broil – drizzled with a bit of additional sauce and sprinkled with gluten free breadcrumbs, they heat through but don’t fall apart.
Meatballs (or whole links) hold their shape well and can be gently simmered in a sauce for up to 5 minutes. They also reheat well, as long as you refrigerate any unused meatballs in a covered dish without sauce; the moisture will make them disintegrate.
Yield: 15 – 30 links or meatballs, depending on size; I usually end up with 20 medium-sized meatballs
Prep time: 10 minutes | Cook time: 20 minutes